Description
This Amish style strawberry shortcake features a soft, buttery biscuit-style cake with a sweet streusel topping. Serve it layered with juicy strawberries and fluffy whipped cream for a classic, comforting dessert.
Ingredients
- Macerated Strawberries: 3½ pounds fresh strawberries hulled and quartered
- Macerated Strawberries: ½ cup granulated sugar
- Shortcake: 2 cups all purpose flour
- Shortcake: 4 teaspoons baking powder
- Shortcake: ¾ teaspoon kosher salt
- Shortcake: 1 tablespoon granulated sugar
- Shortcake: ⅓ cup unsalted butter cold and cubed
- Shortcake: ⅔ cup whole milk
- Shortcake: 1 large egg beaten
- Streusel Topping: ½ cup granulated sugar
- Streusel Topping: ½ cup all purpose flour
- Streusel Topping: 3 tablespoons unsalted butter cold and cubed
- Serving: 2 cups heavy whipping cream
- Serving: ¼ cup powdered sugar
- Serving: 1 teaspoon vanilla extract
Instructions
- Add the strawberries and granulated sugar to a large bowl and stir gently. Cover and refrigerate at least 3 hours until juicy.
- Preheat the oven to 350°F and grease a 9 by 9 inch baking dish.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the cold butter until coarse crumbs form.
- Stir in the milk and beaten egg just until combined. Do not overmix.
- Spread the thick batter evenly into the prepared baking dish.
- In a small bowl, combine the streusel sugar, flour, and butter until crumbly. Sprinkle evenly over the batter.
- Bake for 25 to 30 minutes until golden and a toothpick inserted in the center comes out clean. Cool slightly.
- In a bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Slice the shortcake and serve warm topped with strawberries and whipped cream.
Notes
- Do not overmix the batter or the shortcake may become dense instead of tender.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American